To make a good Bouillon is an art in itself. It is the Soup that most frequently, after the Pot-au-Feu, enters into the economy of the Creole household. It is not only used in the daily menu, but on occasions of family reunions and soirees, it is served cold or warm in cups. It is always prepared in a concentrated form for the use of invalids. In illness, where the quantity administered is required to be as nutritious as possible, the round steak should always be chosen for the Bouillon, and it is decidedly better not to clear the Soup, as the process destroys not only a great deal of the delicate flavor, but also of the nutriment contained in the Bouillon.
Select good fresh beef, and where intended for an invalid allow two pounds of beef to every quart of water. The Bouillon should always boil for six to seven hours. For dinners, luncheons, etc., the following proportions may be used:
Put these ingredients into the soup kettle, after the Bouillon has been brought to a boil. Then set aside and let it simmer gently, but never allow the Soup to rack. After two and a half hours add:
Replace the cover and let the Bouillon boil gently for two and one-half hours more, making five hours of actual boiling, when not intended for invalid use. At this stage, from the quantity of ingredients used in the above recipe, the Bouillon will measure about three quarts for family use. If you decide not to clarify the Soup, set it aside and let it settle, then carefully pour off the upper portion, but do not shake the bowl or disturb the sediment. The Creoles then add about